I am going to tell you what drew me into this recipe. First I love raspberries, I can eat them as a dessert solo. Just pop those little delights right in my mouth with nothing else – they’re like nature’s candy! Anyway, the name Razzleberry Crisp made me smile. I was excited to not only make it and top it off with some slow churned vanilla bean ice cream, but to tell the kids what it is called. My daughter said, “Razzle dazzle?” I said sure, we can call it that! How very fun it was. But more importantly it was so good!
I love all types of crisps from apple to blueberry and everything in-between. Since raspberries are my favorite fruit, I knew I’d love this even more than anything I’d had the pleasure of tasting. It was a hit for the entire family, even my husband who is not a huge fan of raspberries like I am.
Recipe and photo courtesy of Recipes That Crock.
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Quick Tip: Using a pastry blender will get you the perfect “crumble” consistency for your crisp topping.